Check with the local fire code marshal or other authority about the seating capacity of your dining room. You might separate a few larger tables into their own room to help keep large parties from overwhelming the entire place. Figure out how much of your available space will become the dining area, and how much reserved for the kitchen and other prep space. Any restaurant floor plan should aim to create a quality dining experience for patrons and a good work environment for employees.
How to Create a Restaurant Concept. Small Business - Chron. This is also a good place to display a bulletin board of other events at your restaurant wine tastings , weekly specials, happy hour, etc. A hostess or bus person can be assigned the task of refilling paper products and taking out the trash.
Accessed 26 February 2019. Plan for ample kitchen flow and storage space. The size of the kitchen and the type of food you are serving will dictate what type of commercial equipment you'll need to purchase and the layout of the kitchen.
Even though most commercial kitchens are not in view of the public, the layout is as important as the dining room.
Fit Your Concept Your floor plan has to fit both your theme and your customer base. Those do have space may opt to keep it separate, while others incorporate it into a bar area.
From the appropriate equipment, ample food prep area, storage dry storage, shelves, freezer space, to industrial sinks the flow of the kitchen must allow employees to move comfortably and safely. Allocating Space Figure out how much of your available space will become the dining area, and how much reserved for the kitchen and other prep space.
Your floor plan has to fit both your theme and your customer base. Browse SmartDraw's entire collection of restaurant floor plan examples and templates.
The entrance is the first impression. Continue Reading. Use the online edition of SmartDraw on any computer or tablet Start Now.
No matter what type, size, or location- every restaurant has a basic layout that includes some general areas including an entrance, the kitchen, and restrooms.
Design and ambiance carry through to restaurant restrooms. It should provide a functional and efficient kitchen, delivery access and storage, and good work flow for the wait staff to and from the kitchen. Not all restaurants have the space to designate as a waiting area.
Divide and Conquer If your available space is big enough, consider creative ways of dividing it up. Keep in mind that the key is to provide a clean, comfortable environment for your patrons to enjoy and a functional place for employees to work.